How many sweets the Christmas tradition in Italy boasts! So many! But how many are the variations that can be made without making trivial an important, almost institutional dessert, like panettone?
We thought about it for a long time and in the end we found the answer when we baked a soft and inviting panettone pudding. The decoration based on cream, chocolate and currants recalls exactly the magical colors of Christmas with an extra touch of refinement to make this panettone pudding even more special.
Tradition always wins, we know, but this year among the good intentions we have also put the will to welcome the novelties in the kitchen, especially in terms of desserts!
INGREDIENTS FOR A 500 ML MOLD
- Panettone 200 g
- Yolks (about 2) 36 g
- Whole milk 300 g
- Sugar 90 g
- White Rum 50 g
- Butter for the mould q.b.
- TO DECORATE
- Liquid fresh cream 200 g
- Icing sugar 25 g
- Currant 1 sprig
- Dark chocolate in flakes q.b.
To prepare the panettone pudding start by cutting panettone 1 into cubes of about a couple of centimeters 2, then sprinkle them with white rum 3,
stir with a spoon 4 and cover with transparent film and let it rest in this way for 15 minutes, the pieces will be soaked enough without drying in the air 5. In the meantime, go on to prepare the custard: pour the milk into a pan, turn on the flame at medium temperature and let it simmer, then turn it off and let it cool for a few minutes 6.
In a bowl add the sugar with the egg yolks 7 and beat for a few moments with a whisk until you get a homogeneous mixture 8, then pour the milk now warm to dilute (if you prefer to help yourself with a ladle so as not to dirty the surface) 9.
Dilute with a whisk 10 and pour the diluted mixture back into the cooking pan 11. At this point you will have to pay attention to the cooking, then turn on the stove over a gentle flame and stir continuously for 3-4 minutes at most 12.
To be really sure about the cooking use a kitchen thermometer, when the temperature reaches 85° the cream is ready, beyond that temperature there is a risk that eggs and milk will untie each other compromising the success 13. You can also do the spoon test: that is, make sure that the cream veils the spoon. To do this, just slide your finger on the back of the spoon 14, the parts must remain separate, so the upper part will not drip towards the lower one 15.
After letting the custard cool for a few minutes, pour it on the cubes of panettone 16 and mix with a spatula 17 in order to obtain a homogeneous mixture 18.
Butter a pudding mould with a capacity of 500 ml 19 and pour the cream with the panettone, if you prefer helping yourself with a ladle 20. Finally, you can bake your panettone 21 pudding in a preheated oven at 160° in static mode for 50 minutes.
When the cake is ready, take it out of the oven and let it cool completely, at room temperature, before removing it from the mould 22 and placing it on the serving plate 23. At this point, all you have to do is decorate 24.
Then whip the cream adding the icing sugar while whisking with electric whips 25, when it will be frothy place it in a sac-a-poche and decorate it starting from the center and then move to the sides making tufts around the base 26. Get some flakes by dragging a smooth blade on the chocolate bar, tilting the knife slightly so as to scratch the surface 27.
Pour the flakes obtained with the help of a spoon, avoiding that they melt in your hands 28 and sprinkle all the tufts of cream. Finally arrange a sprig of currant to give a touch of color 29 and your beautiful panettone pudding is ready to be served 30.
HOW TO STORAGE
You can store the panettone pudding in the refrigerator by covering it with a glass bell. You can prepare the pudding many hours in advance without problems. We do not recommend cooking in a ventilated oven and freezing.
Customize your panettone pudding with fresh or dried fruit to your liking.